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Using a sharp knife, slice a pocket into each chicken breast. Be sure not to cut all the way through. Season the chicken. Break the broccoli into small florets and steam it using your preferred method. For example, you can put it in a microwave-safe bowl, add a couple of tablespoons of water, cover it with plastic wrap and microwave it for 2 to 3 minutes. In a large bowl, stir together the cream cheese, cheddar and parmesan. Stir in the chopped bell pepper, minced garlic and broccoli. Season with salt and pepper. Fill the chicken breasts with the mix. Use toothpicks to seal the pockets. Heat the oil in a large oven-safe pan over medium-high heat. Brown the chicken on both sides, about 3 minutes each. Bake in the oven until the chicken is done, about 8 to 12 minutes. Remove from the oven and let cool for about 5 minutes. Take out the toothpicks and serve, for example with a side of vegetables or salad. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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